Asian Ground Turkey and Rice Bowls Recipe
A flavorful and quick-to-make Asian-inspired ground turkey and rice bowl featuring savory sesame and garlic-infused turkey, enhanced with ginger, soy sauce, and a spicy chili paste, served over fluffy white rice with pickled or fresh vegetables and fresh cilantro garnish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Protein and Seasonings
- 1 teaspoon sesame oil
- 2 cloves garlic (pressed)
- 1.25 lbs lean ground turkey
- 1/2 teaspoon salt
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons brown sugar (dark or light)
- 1/4 cup soy sauce (or Tamari if gluten free)
- 1 tablespoon rice wine vinegar
- 1 tablespoon chili paste (gochujang)
Rice
- 2 cups cooked white rice (5 minute instant white rice recommended)
Toppings and Vegetables
- Asian pickled vegetables or finely chopped raw vegetables (carrots, cucumbers, jalapeños)
- About a handful of cilantro (chopped for topping)
Optional Sauce
- 1/4 cup soy sauce (or Tamari if gluten free)
- 1 tablespoon brown sugar
- 1 teaspoon chili paste
Instructions
- Cook the turkey mixture: Heat sesame oil in a large nonstick pan over high heat. Add pressed garlic cloves and cook for 30 seconds to release aroma. Add ground turkey and sprinkle with salt. Break up the turkey with a spatula, cooking for about 5 minutes until mostly browned but with a little pink remaining. Then add grated fresh ginger, brown sugar, soy sauce, rice vinegar, and chili paste. Continue stirring and breaking up the turkey for another 4-5 minutes until fully cooked. Turn off the heat.
- Prepare the rice: Cook the white rice according to package instructions, ideally using instant white rice for speed. Set cooked rice aside and keep warm.
- Prep toppings: Chop the cilantro finely. Drain liquid from pickled vegetables or chop fresh vegetables like carrots, cucumbers, and jalapeños into bite-sized pieces for topping.
- Make the optional sauce: In a small bowl, stir together 1/4 cup soy sauce, 1 tablespoon brown sugar, and 1 teaspoon chili paste to create a spicy-sweet sauce to drizzle over the bowls if desired. Set aside.
- Assemble the bowls: Divide the cooked rice evenly among 4 bowls. Top each bowl with one-quarter of the cooked turkey mixture, then add pickled or fresh vegetables. Garnish with a pinch of chopped cilantro. Drizzle the optional sauce over the top if using. Serve immediately and enjoy.
Notes
- Using Tamari instead of soy sauce makes this recipe gluten free.
- You can substitute raw fresh vegetables for pickled ones if preferred.
- Adjust chili paste quantity to suit your preferred spice level.
- This recipe works well with instant white rice for a fast and easy meal.
- Leftovers keep well refrigerated for up to 3 days.
Keywords: ground turkey rice bowl, Asian turkey bowl, quick turkey dinner, healthy Asian recipes, gluten free turkey recipe, chili paste turkey bowl
